02/08/2003

Eggs and potatoes

I shuffled around this morning and thought, "What I really want to eat right now is some kind of potato and egg cake." S. agreed, so I made a very nice one in my nice new (if totally gratuitous) nonstick Le Crueset pan, which, I must say in my own defense, came free with the great big Le Crueset pot we bought last month.

It was very basic, just some grated potato and onion made into essentially a big latke -- though one cooked in only a couple teaspoons of oil and broken into pieces as I turned and browned it. I also added a little berbere, a gift from the lovely Judith. When the potatoes were essentially done, I tipped in five lightly beaten eggs, seasoned with salt and pepper. Then it was the traditional cook-until-just-set, slide-onto-plate, flip-back-in-to-cook-on-other-side maneuver, which S. helped me manage. It's a little bit more of a trick when your pan is cast iron, oof.

The result was just what I had in mind, and very attractive. I should have taken a picture, but frankly I was far too eager to just eat it up. So that's what we did.